Menu Unique (serve 1) 18/19/20, 25/26/27 Feb.

Starter (enjoy with Sourdough)

Broccoli Soup, Blue Cheese, Walnut, Croutons

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Main (matching with Haut-Médoc)

Lamb Rump, Cauliflower, Carrot, Rice Pilaf, Coconut Curry Sauce

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Dessert (matching with Muscat de Frontignan)

Coffee Panna Cotta, Coffee Crumble, Chocolate Sauce, Mascarpone Mousse

* Collection/Delivery on 18/19/20 and 25/26/27 Feb.

* This set menu is Gluten Free except for crutons which we pack separately.

* Please ask for Vegetarian/Pescatarian Option.

Broccolis soup: Reheat in the microwave or saucepot then add blue cheese, croutons and walnut before serving.

Lamb Rump: Bring the Lamb out of the fridge 20mins before cooking so that it gets room temperature > Preheat the oven (200°C/180°C fan) > Add oil and butter on a baking tray > Finish cooking of Lamb for 10mins (medium rare) > Rest it for 2-3 mins > Slice the Lamb into 3 to 4 pieces and place on your plate with cauliflower and carrot > Season with fleur de sel and pepper.

* How to pan-fry

Rice Pilaf: Reheat in the microwave.

Cauliflower, Carrot, Curry Sauce: Reheat in the microwave or saucepan.

s i n a b r o

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Menu Unique (serve 1) 18/19/20, 25/26/27 Feb.

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